BOO!!!!!! It’s me – your Bacon King!
What? No bacon? Well I just had to share this easy peasy recipe with you in time for Halloween because – well – the ROYAL MOM made it and it was just so yummy we had to tell you about it even if it doesn’t allow me to show off my BACON RECIPE skills!
It’s an easy to make dessert and combines two of the Royal Mom’s favorite flavors – – – chocolate and pumpkin…………you may even have made some variation of this before but trust me – this just couldn’t be any more delish or easy.
Easy Chocolate Pumpkin Pie
1 Refrigerated pie crust (I used a Pillsbury one) – of course you could make your own pie crust but this refrigerated one works great
3/4 cup packed brown sugar
2 teaspoon pumpkin pie spice
1 can (15 oz) pumpkin (not pumpkin pie filling)
1 1/2 cups whipping cream
1 tablespoon unsweetened baking cocoa
Unroll pie crust on work surface. Press in bottom and up sides (about 1 inch) of 9-inch tart pan with removable bottom or pie plate.
In large bowl, beat brown sugar and the eggs until thoroughly blended. Gently fold in pumpkin pie spice and pumpkin. Stir in whipping cream.
Reserve 1 cup pumpkin filling. Pour remaining filling into pie crust.
With whisk, stir together reserved 1 cup pumpkin filling and baking cocoa until no lumps remain. Pour chocolate filling over pumpkin filling in pie plate. Slightly tap sides of plate so 2 fillings combine.
Bake about 50 minutes or until toothpick inserted near center comes out clean. Turn off oven and slightly open oven door; leave pie in oven about 1 hour 30 minutes to cool.
Refrigerate pie 3 hours before serving. Serve with whipped cream.
YUMMMM! Try this for your Halloween dessert! OR ELSE! (haha)
Only 7 more shopping days until Halloween!
BOO! We’re sneaking up on Halloween……are you ready?
Well today I’m veering off-course because I want to share a Halloween treat (or really an ANY TIME treat) that doesn’t have bacon as an ingredient. Yes I know I don’t often do that but this is so delicious and perfect for Fall or Halloween or even the entire HOLIDAY season that I wanted to share.
Mom actually found this recipe while looking for a simple but “slightly different” pumpkin pie type dessert. Know what? It was super delish so I suggested we share it with you.
Easy Pumpkin Cake
- 1 (12 oz) can evaporated milk
- 1 (15 oz) can pumpkin puree
- 3 large eggs
- 1 cup sugar
- 4 teaspoons pumpkin pie spice
- 1 package yellow cake mix (reserve some of the mix for topping!)
- 3/4 cup butter – melted
- 1-1/2 cups chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking pan.
In a large bowl, combine pumpkin, milk, eggs, sugar and spice. Mix well, and pour into a 9×13 inch pan.
Sprinkle dry cake mix over the top, then drizzle with melted butter. Top with walnuts.
Bake at 350 degrees F (175 degrees C) for 1 hour or until a knife inserted near the center comes out clean.
Doesn’t that sound good???
I’ll be back with more ideas NEXT Saturday!
King Teddy of Baconia
Boo! It’s Halloween month and even the King of Bacon celebrates that (early!)
Saturday means bacon recipes – hopefully easy ones but always TASTY ones! I’ve got just the trick for you today. Involving chicken strips and puff pastry and it’s beyond delicious! I do a lot of recipes involving MEAT but this involves chicken so maybe just a little different than the usual.
What am I talking about?
Yummy Chicken Bacon Tart
- 1/4 pound bacon strips, cut into thirds
- 2 medium onions, halved and thinly sliced
- 2 medium apples, peeled and thinly sliced
- 1 package (9 ounces) ready-to-serve roasted chicken breast strips
- 1/4 cup jalapeno pepper jelly
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1 sheet frozen puff pastry, thawed
- 3/4 cup shredded cheddar cheese
- 1/4 teaspoon pepper
- 1 tablespoon minced fresh parsley
- In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon. Saute onions and apples in drippings until tender. Stir in the chicken, jelly, thyme and salt.
- On a lightly floured surface, unfold puff pastry. Roll into a 10-in. x 9-in. rectangle. Transfer to a 15x10x1-in. parchment paper-lined baking sheet. Prick with a fork.
- Spread chicken mixture over pastry to within 1 in. of edges. Sprinkle with cheese and pepper. Press edges with a fork, forming a decorative border.
- Bake at 425° for 10 minutes. Sprinkle with bacon; bake 5-10 minutes longer or until golden brown. Sprinkle with parsley.
See? Easy and delicious…..that jalapeno pepper jelly gives it a BOOST!
See you next week for more bacon fun!
Halloween is almost here! That’s why for this “episode” of Purrsuit of Flavours our co-hosts, Chef Shoko and daPhenny decided we should all do a HALLOWEEN-ISH post! There are so many fun and easy Halloween treats out there but this one we’re going to share is one of our favorites. Mainly because my Mom is a BIG FAN of puff pastry. It’s also incredibly easy to make and my Mom can make a pan of these “bones” disappear in no time!
Cinnamon Sugar Bones
Greetings Bacon Lovers!
Today we have a guest Chef – my super good buddy and pal Raz from Friends Furever brought me a wonderful recipe and I asked him if he’d like to help me whip this up in our kitchen here at the Castle Baconia! It’s a snack – and one that you’re BOUND to love! Ready?
Bacon Caramel Popcorn
Yes this one is a little more complicated than some recipes – because of the fact you have to make caramel – but trust Raz and me – it’s WORTH IT!
- 6 slices bacon
- 5 cups popcorn (popped, preferably plain)
- 1/2 cup brown sugar (packed)
- 4 tablespoons butter
- 2 tablespoons light corn syrup
- 1/4 teaspoon baking soda
- 1/3 cup pecans (toasted, chopped)
Preheat your oven to 250 F/121 C. Line a rimmed baking sheet with foil, and spray the foil with nonstick cooking spray.
Cook the bacon in a skillet until crispy, then drain off the fat and let it cool. Once cool, coarsely chop the bacon into half-inch pieces.
Place the bacon, popcorn, and chopped pecans into a large bowl and toss them together.
In a small saucepan, combine the brown sugar, butter, and corn syrup and stir them together over medium heat. Once the sugar and butter have melted, stop stirring and insert a candy thermometer
Continue to cook the sugar until it reaches 238 F/114 C on the candy thermometer, which should only take 3 to 4 minutes.
Once at the proper temperature, remove the pan from the heat, add the baking soda, and stir vigorously. The sugar mixture will foam up, so be careful during this step.
Pour the foamy sugar over the popcorn mixture in the bowl and quickly stir everything together, making sure the popcorn, nuts, and bacon are coated with caramel.
Spread the popcorn out on the prepared baking sheet. Bake it for about 45 minutes, stirring every 15 minutes to distribute the caramel.
Once it is golden brown and crunchy, take the popcorn out of the oven and allow it to cool completely. Store bacon caramel popcorn in an airtight container at room temperature for up to a week.
Gosh Raz – this really is delicious stuff isn’t it…………….(MUNCH MUNCH……..CRUNCH CRUNCH)……………..let’s have a second helping OK? I better keep this one away from my Mom – she’d gobble this down in no time!
“OK Teddy and Raz…..I ate all the pie – now gimme some of dat popcorn……or else!!!”
Uhoh Raz…………I think we’ve created a monster! Thanks for bringing this recipe to us – we’d better start another batch – Garfield is eating everything in sight!!
King Teddy and Raz